Pies, Tarts & Crumbles

The Perfect Pie Crust

The Perfect Pie Crust – This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!

PIN IT FOR LATER!

The Perfect Pie Crust | marshasbakingaddiction.com @marshasbakeblog

Today, I bring you my all-time favourite PERFECT pie crust recipe. Because everyone should make pie from scratch every now and again. 😉

The Perfect Pie Crust | marshasbakingaddiction.com @marshasbakeblog

This pie crust is so quick and easy to make, and is only made with a few simple ingredients – flour, a little sugar, salt, butter, and water. It can be made by hand using a pastry cutter or two forks, or you can use your food processor!

Once made, you’ll chill the dough for at least 1 hour before use. This just keeps everything cold, which helps to produce the flakiest, most tender crust. Check out my Homemade Cherry Pie! ↓

The Perfect Pie Crust | marshasbakingaddiction.com @marshasbakeblog

Enjoy! 🙂

The Perfect Pie Crust | marshasbakingaddiction.com @marshasbakeblog
5 from 1 vote
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The Perfect Pie Crust

This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!
Prep Time 10 minutes
Total Time 10 minutes
Yields 2 crusts

Ingredients

  • 2 and 1/2 cups plain/all-purpose flour 312g
  • 2 tablespoons caster/granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cubed
  • 6 - 8 tablespoons ice cold water

Instructions

  1. In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.

  2. Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.

  3. Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.

Notes

This recipe makes two crusts. You can halve the recipe if you only need one, or you can freeze the other half.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, and tag me at  @marshasbakeblog. I would love to see!

NEVER MISS A RECIPE!

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The Perfect Pie Crust | marshasbakingaddiction.com @marshasbakeblog

The Perfect Pie Crust | marshasbakingaddiction.com @marshasbakeblog

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6 Comments

  • Reply
    Kari
    July 12, 2017 at 12:13 am

    What a beautiful pie crust!
    Kari
    http://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/

  • Reply
    Demeter | Beaming Baker
    July 14, 2017 at 4:48 pm

    I love baking staples like this! Once you figure the basic recipe, you can use it for everything. 🙂 Also, I know I sound like a broken record, but I have to say it again: your pie game is SO on point! I cannot wait to check out your cherry pie recipe next. LOVE. Pinned, of course! <3

    • Reply
      Marsha
      July 14, 2017 at 10:50 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    Kathy carnes
    July 20, 2017 at 11:31 pm

    Marsha, what kind of cherries did you use? Bing? Will it have a sweet/sour taste like the store bought versions? I am an experienced cook/baker and recently read an article stating the cherry makes the difference in the flavor. I’m definitely trying this soon! Thanks!

    • Reply
      Marsha
      July 21, 2017 at 12:29 am

      You can use any you fancy! Some even use a combination of both sweet and tart cherries. Either work beautifully in this pie 🙂

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